Heat the almond milk, ½ cup sugar, salt, and 8 tbsp margarine in a small saucepan over low heat until the margarine is just melted. Remove from heat and add vanilla. Let this cool.

Combine ¼ cup warm water (not too hot or you'll kill the yeast) 1 tablespoon sugar, and yeast in a glass cup. Stir to combine then set aside for 10 minutes. The yeast mixture should double in size.

Using a mixer, combine the milk & margarine combo with the yeast mixture. Beat at medium speed for 2 minutes until well mixed. Gradually add flour, one cup at a time mixing as you add each. Continue until all flour has been added. Beat or stir for 1 more minute – it will become difficult to stir at this point.

Remove dough from mixing bowl and place on a lightly floured surface. Add a little more flour as necessary to keep the dough from sticking to your hands as you knead it about 2 minutes until it forms a ball.

Place dough ball in a large bowl sprayed with cooking spray. Cover with plastic wrap (also sprayed with cooking oil) and set aside in a warm place until is has doubled in size – about 1 – 1 ½ hours.

Spread 3 tbsp vegan margarine over the entire surface, then sprinkle with the filling ingredients. Top with raisins and pecans, if you desire.

Starting at one end, roll the dough keeping it tight as you go. Place the seam down. Using a sharp knife or a 12 inch piece of floss (my preferred method!), cut the dough log into 12 evenly-sized rolls and place them side-by-side into your prepared 9×11 inch, greased baking pan. Set aside while oven preheats to 375 degrees.

Bake for 25-30 minutes (check at 20 minutes to make sure they aren't getting too brown). Once they are golden, remove them from the oven to cool just slightly.

Make a glaze with the powdered sugar, vanilla, and almond milk to drizzle over the rolls one they are baked. Serve warm.